Top > OPERATION > Operating the Lower Oven > Convection Bake and Roast Mode

Convection Bake and Roast Mode

The convection system uses a fan to circulate the heat evenly within the oven. Improved heat distribution allows for even cooking and excellent results while cooking with single or multiple racks.

The oven can be programmed to bake at any temperature from 170 ℉ (80 ℃) to 550 ℉ (285 ℃). The default temperature is 350 ℉ (175 ℃).

Using Convection

  • Press Conv.Bake or Conv.Roast.

  • Press the numbers to enter the desired temperature.

  • If desired, press Cook Time to set the cook time or Start Time to set the delayed start time. Press the numbers to set the time settings.

  • Press START. The oven starts to preheat.

  • If the cook time is set, the remaining time appears in the display. If a delayed start time is set, the start time appears in the display.

  • A chime sounds once preheating is complete.

  • A chime sounds at the end of the set cook time and a notification appears in the display. Open the oven door and remove the food.

Note

  • If no cook time is set, the oven turns off automatically after 12 hours.

  • The heating elements and fan turn off immediately when the door is opened. They turn on again approximately 1 second after the door is closed.

  • Press Stop in the display to cancel Convection Bake and Convection Roast at any time.

  • The oven fan runs while convection baking and convection roasting. The fan stops when the door is opened. In some cases, the fan may shut off during a convection bake cycle.

Changing the Cook Settings

  • Press Conv.Bake or Conv.Roast.

  • Press the numbers to enter the desired temperature.

  • Press START.

To Stop Cooking

  • Press Lower CLEAR / OFF.

Tips for Convection Baking

  • Use Convection Bake for faster and more even multiple-rack cooking of pastries, cookies, muffins, biscuits, and breads of all kinds.

  • Bake cookies and biscuits on pans with no sides or very low sides to allow heated air to circulate around the food. Food baked on pans with a dark finish will cook faster.

  • When using Convection Bake with a single rack, place oven rack in position C. If cooking on multiple racks, place the oven racks in positions B and D.

  • Multiple oven rack cooking may slightly increase cook times for some foods.

  • Cakes, cookies and muffins have better results when using multiple racks.

The Convection Roast feature is designed to give optimum roasting performance. Convection Roast combines cooking with the convection fan to roast meats and poultry. The heated air circulates around the food from all sides, sealing in juices and flavors. Foods are crispy brown on the outside while staying moist on the inside. Convection roasting is especially good for large tender cuts of meat, uncovered.

Tips for Convection Roasting

Use a *broiler pan and *grid when preparing meats for convection roasting. The broiler pan catches grease spills and the grid helps prevent grease splatters.

  • Place the oven rack in position A or B.

  • Place the grid a in the broiler pan b.

  • Place the broiler pan on the oven rack.

Note

  • * : Sold separately

Caution

  • Do not use a broiler pan without a grid.

  • Do not cover the grid with aluminum foil.

  • Position food (fat side up) on the grid.